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Crispy, bite-sized fritters made from spiced chickpea flour, deep-fried to golden perfection. A classic Indian tea-time snack that's also perfect for adding to kadhi or raita for extra texture and flavor.
Prepare the Batter
Heat the Oil
Fry the Pakudis
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Crispy, bite-sized fritters made from spiced chickpea flour, deep-fried to golden perfection. A classic Indian tea-time snack that's also perfect for adding to kadhi or raita for extra texture and flavor.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 253.11 calories per serving with 7.87g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Drain and Serve
Add finely chopped onions, spinach (palak), fenugreek leaves (methi), or grated potatoes to the batter for added flavor and texture.
Dip small cubes of paneer into the batter and fry until golden for a delicious, protein-rich snack.
Add 1-2 finely chopped green chilies and 1 tablespoon of chopped fresh cilantro to the batter for an extra kick of heat and freshness.
Besan (chickpea flour) is a great source of vegetarian protein, which is essential for muscle repair and building body tissues.
The inclusion of spices like ajwain (carom seeds) and hing (asafoetida) is traditional in Indian cooking as they are known to aid digestion and prevent bloating.
Chickpea flour provides dietary fiber, which helps in maintaining a healthy digestive system and promoting a feeling of fullness.
A serving of Pakudi (about 0.5 cup or 65g) contains approximately 180-220 calories, primarily from the besan and the oil absorbed during deep-frying.
Pakudi is a deep-fried snack, so it should be consumed in moderation. While besan offers protein and fiber, the deep-frying process adds significant fat and calories. It is best enjoyed as an occasional treat.
Yes, you can make a healthier version in an air fryer. The batter for air frying should be slightly thicker. Place small dollops on a parchment-lined air fryer basket, spray with oil, and air fry at 180°C (360°F) for 12-15 minutes, flipping halfway through, until golden and crisp. Note that the texture will be less airy than the deep-fried version.
This is usually due to two reasons: the batter was too thick, or it wasn't whisked enough. Ensure your batter has a smooth, flowing consistency and whisk it vigorously for a few minutes to incorporate air, which makes the pakudis light.
Pakudi is traditionally served hot with mint-coriander chutney, tamarind chutney, or tomato ketchup. It's a perfect companion for a hot cup of Indian masala chai, especially on a rainy day.
Store cooled pakudis in an airtight container in the refrigerator for up to 2-3 days. To reheat and restore crispiness, bake them in an oven or air fryer at 180°C (360°F) for 5-7 minutes.